Ingredients:
2 boneless beef sirloin, cut into 1 inch cubes
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 tbsp unsalted Kerrygold Irish butter
1/4 cup canola oil
4 medium onions, chopped
2 cups beef stock
2 cups Guinness
5 carrots, peeled and thickly sliced
4 parsnips, peeled and thickly sliced
1 medium turnip, peeled and cut into 1 inch pieces
1/2 cup pearl barley

Directions
Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Cook the meat on all sides for 5 to 7 minutes or until evenly browned. Remove from the pot. Stir in the onions and cook for 3 to 5 minutes or until soft.

Return all the meat to the pot and add enough of the beef stock and Guinness to cover. Bring to a boil, reduce the heat to medium-low, and simmer for about an hour or until meat is nearly tender. Add the carrots, parsnips, turnip, and barley and cook for 30 to 40 minutes, or until the vegetables and meat are tender and stew is thickened.